Mexican Street Corn (Elote)
User Reviews
5
Mexican Street Corn (Elote)
Description
This recipe for Mexican Street Corn (Elote) involves pulling back corn husks without removing them, clearing the silk, soaking the ears briefly, and then brushing with olive oil before grilling. The corn is turned frequently over medium-high heat until tender and lightly charred, which imparts a smoky flavor and soft texture.
Once grilled, traditional toppings are applied starting with softened unsalted butter, followed by a layer of crema mexicana or sour cream. Crumbled cotija or queso fresco cheese is sprinkled over, then finished with kosher salt, a dusting of tajin seasoning, a squeeze of lime juice, and optional Mexican hot sauce for heat. These layers combine creamy, tangy, salty, and spicy notes that complement the corn’s natural sweetness and char.
This dish can be served immediately as a flavorful side or street-style snack. If a grill isn’t available, broiling or steaming the corn are alternatives to achieve tenderness, though the charred flavor is distinctive to grilling.
Ingredients
- 4 corn husked and rinsed, ears
- 2 tablespoons olive oil
- butter softened, unsalted
- crema mexicana or sour cream
- cotija cheese crumbled; or queso fresco
- kosher salt
- tajin seasoning
- hot sauce such as Valentina, Mexican style
- lime
Instructions
- Heat grill to medium-high heat.
- Carefully pull back the corn husks, leaving them attached at the base. Remove the silk and rinse them.
- Soak the corn for a few minutes – this will help prevent husks from burning on the grill.
- Lightly brush the corn with olive oil.
- Add the corn to the grill and cook, turning every 3 minutes, until tender and slightly charred for about 12 to 15 minutes.
- Serve with traditional garnishes so that everyone can fix their corn the way they want.
- The traditional way is to spread on a layer of butter, and then layer with crema Mexicana. Next, sprinkle the corn with crumbled cheese. Finish it with a sprinkle of salt, ground chile, squeeze of lime juice, and for an added kick drizzle Mexican hot sauce.
Notes
- If you don’t have a grill, use the oven broiler, cooking corn 6–8 minutes per side with close monitoring.
- You can also steam or boil corn if grilling or broiling isn’t an option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 648mg | 27% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 783IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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